Ricotta Pancakes Recipe


Ricotta cheese makes these pancakes airy and delicious. They're great alone or with your favorite toppings.


– 1 1/4 cups all purpose flour – 1 teaspoon baking soda – 1 teaspoon baking powder – 1/2 teaspoon salt – 2 Tablespoons granulated sugar – 1 cup full fat ricotta cheese – 1/2 cup milk (not skim) – 2 eggs, separated – 1/2 teaspoon vanilla extract (or sub lemon juice + zest of 1 lemon for a twist) – Butter, for frying and serving



Mix flour, baking soda, powder, salt, and sugar in a bowl. Mix ricotta, milk, vanilla or lemon, and 2 egg yolks in another bowl until almost smooth. Beat egg whites rapidly in another bowl. 


Step 1

Avoid pressing them into peaks and thin them for easier integration. Slowly mix flour and ricotta. Lumpy batter helps. Carefully mix egg whites. Let the mixture settle while heating a skillet.


Step 2

Medium heat skillet. Surface water sizzling signals preparedness. Put butter or oil in the pan (I prefer butter). Pour 1/4 cup batter into the hot skillet. Warm until bubbling.


Step 3

Flip and finish heating. Use leftover batter. Low oven, cookie cooling rack, warm pancakes. Serve warm with berries, bananas, and real maple syrup. Your fave toppings.


Step 4


– YIELD: 4  – SERVING SIZE: 1 Amount Per Serving:  – CALORIES: 530 – TOTAL FAT: 19g – SATURATED FAT: 7g – TRANS FAT: 0g – UNSATURATED FAT: 10g – CHOLESTEROL: 157mg – SODIUM: 1214mg – CARBOHYDRATES: 61g – FIBER: 2g – SUGAR: 9g – PROTEIN: 29g


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